Texas Breakfast Tacos
Warm flour tortillas filled with crispy diced potatoes, soft scrambled eggs, bacon or chorizo and melted cheese, topped with salsa. An Austin and San Antonio morning staple. Makes 8.
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In Texas, breakfast tacos are a way of life, sold at taquerias, gas stations and coffee shops from San Antonio to Austin. The classic combinations are potato and egg, bacon and egg, and chorizo and egg, wrapped in a warm flour tortilla.
Set out the fillings and let everyone build their own.
Ingredients
- 1 pound Yukon Gold potatoes, cut in 1/2-inch dice
- 2 tablespoons vegetable oil
- Salt and pepper
- 6 slices bacon, chopped, or 8 ounces Mexican chorizo
- 8 large eggs, beaten with 2 tablespoons milk
- 1 tablespoon butter
- 1 cup shredded Cheddar or Monterey Jack
- 8 flour tortillas, warmed
- Salsa, sliced avocado and chopped cilantro, for serving
Instructions
- Cook the potatoes. Microwave the diced potatoes in a covered bowl for 4 minutes to par-cook. Fry in the oil over medium-high heat for 8 to 10 minutes, until crisp. Season with salt and pepper.
- Cook the bacon or chorizo. In another skillet, cook the bacon until crisp, or brown the chorizo, breaking it up. Drain.
- Scramble the eggs. Melt the butter over medium-low heat and cook the eggs, stirring gently, until softly set. Season with salt and pepper.
- Assemble. Fill the warm tortillas with potatoes, eggs, bacon or chorizo and cheese. Top with salsa, avocado and cilantro.
Tips
- Wrap filled tacos in foil to keep them warm for a crowd.
- Leftover carne asada makes an excellent breakfast taco.
Questions about this recipe
- What are the most popular breakfast taco fillings?
- Potato and egg, bacon and egg, and chorizo and egg, usually with cheese.
- Flour or corn tortillas?
- Flour tortillas are standard for Texas breakfast tacos.
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